mac and me

February 6, 2012 1:20 PM

So I just baked mac and cheese for a dinner party tonight. Anyone have tips on how to reheat this thing so it doesn't turn into cement?

If it helps, I did keep some pasta water in reserve.

posted by roger ackroyd to Food & Drink (10 answers total)

Pop it in the oven at around 200 degrees. It'll take awhile to reheat but what you want is a gentle and slow reheating.

I'd also cover it so it doesn't dry out. Although, Your topping won't be crispy anymore, unfortunately.
posted by royalsong at 1:25 PM on February 6, 2012

I'd need to see the recipe, but low heat and covered is probably best.
posted by Mr. Yuck at 1:26 PM on February 6, 2012

I haven't tried this, but a water bath might help if you have a large enough pan. 200 degree water can deliver heat faster than 200 degree air.

Turn up the heat and take the foil off for a few minutes at the end to re-crisp the topping.
posted by jon1270 at 1:29 PM on February 6, 2012

Low, slow, and covered is probably best. You should be able to "re-crisp" the topping by throwing it under the broiler for a minute or two after you reheat it, just watch it carefully so that it doesn't burn.
posted by asnider at 1:29 PM on February 6, 2012

Response by poster: Here's the recipe: Jamie Oliver's macaroni & cheese. I added breadcrumbs to the top.
posted by roger ackroyd at 1:31 PM on February 6, 2012 [2 favorites]

Cover the dish with plastic wrap, then aluminum foil, and reheat slowly in the oven at a low temperature (250 or lower). Then uncover for the last few minutes and crank the heat to get your crispy upper layer back.
posted by moviehawk at 1:41 PM on February 6, 2012

Put it in a saucepan with a little milk and keep stirring, will turn out great
posted by draytond at 2:29 PM on February 6, 2012

Don't heat plastic wrap, even at low temps. I say a water-bath, covered, low heat.
posted by Ideefixe at 2:47 PM on February 6, 2012 [3 favorites]

I don't know what your Mac & Cheese is like, or if this would work on it, but I the best way to reheat mine is to cut it into blocks and heat it on a skillet. It's greasy enough already that I don't need to add any additional oil. This browns it more, and slightly crispy browned cheese is delicious. I guess how this works depends on the consistency. Mine holds together well enough, and is soft enough to eat by the time it's hot again.
posted by aubilenon at 2:55 PM on February 6, 2012 [1 favorite]

Response by poster: Thanks guys. I went with a low heat (225°), covered with foil, no water bath because I didn't have a pan big enough. It took forever and only got the mac & cheese warm (as opposed to hot) but everyone seemed really happy, because that's what carbs and fat do to you.
posted by roger ackroyd at 12:06 PM on February 7, 2012